Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) Reviews

Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the
reddest flesh. You can also use an orange "pie pumpkin."

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Reviews

users rating3.5/4

Soooo interesting! Served it for my travel group (we're going to Turks and Caicos soon) and they all absolutely loved it. Like others, I added curry paste and lime juice, otherwise it was bland baby food. But with that bit of tweeting it became interesting and lush and silky and exotic. Everything I wanted to make a splash at my Caribbean party. Note: the secret to fish sauce: add it, step away from the pot while it stinks up and let it cook off a bit. It adds a lot of richness and flavor, so don't be afraid, just let it settle in. Also, I cheated with canned pumpkin puree cuz I was making a multi-course dinner.

Used a small "halloween" pumpkin; cut it in half and roasted it for about one hour in a 400 degree oven (very easy to peel and seed after roasting). Then, started by sautéing a decent hunk of fresh minced ginger and garlic in coconut oil - sprinkled it with turmeric. (This gave a nice color to the finished product).
Used one can of coconut milk, about 8 ounces of vegetable broth, and pureed all with an immersion blender. As per other reviewers, added fish sauce and lime juice to taste. Omitted the coriander leaves - without them, the texture was truly silky. Also added a few stems of lemongrass that had been pulverized in a mini-food processor.
This needed lots of doctoring to get the taste right - it was bland at first, and needed some Grade B maple syrup to get the sweet balanced with the salty and savory qualities. Overall, would make again. Different, silky, pretty to look at, warming, savory.

This was great. Super quick and super tasty. I used all the listed ingredients but only half the coconut cream, plus an unpeeled chopped sweet potato which I mashed but left a bit chunky. Also added a thumb's worth of minced ginger for some heat, a few kaffir lime leaves, 1/2 tsp of garam masala, and the juice of one orange.

This was GREAT! I added ginger, lemon grass and green curry paste. We made this with our left over Halloween pumpkins (not carved). Will make this every year after Halloween. I am sure butter nut squash would work well also. This is not your normal pumpkin soup.

I thought this was wonderful! I could have eaten the entire pot myself. I used to frequent a noodle shop in NYC that served coconut curry soups, and this sort of reminded me of it, although I didn't add curry. I was tempted to, but I didn't because my husband doesn't like curry. Turns out he didn't like the soup either so next time I may add a little curry or curry paste for some extra flavor and heat. I omitted the fish sauce because I just can't stand the smell of it - it triggers my gag reflex so I never cook with it or go to restaurants that use it. So I added a little extra salt instead. I sautéed the shallots in butter instead of dry roasting them. What a great way to use all those leftover sugar pumpkins from Halloween!

Be careful adding lime to your own taste. I was overzealous and added a lime and a half of juice straight away because of the earlier reviews...and the soup ended up being way more sour than I imagined. Had to doctor it with salt, sugar, and boullion. Now it's just so-so.

yum! easy and quick soup with thai flavors
i simmered it longer to let the flavors meld and added white fish and served over rice for a hearty winter meal. also used light coconut milk for a healthier option.

Sublime. I used kabocha squash and, after tasting the nearly-finished soup, followed advice of others here and added more fish sauce as well as lime juice and hot sauce. The soup sat for 90 minutes while I prepared the rest of the meal and it was superb: complex, mellow, exciting. A great, great, great soup--and so easy.